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Heat the olive oil in a nonstick skillet over medium-high heat. Season the chicken thighs with salt and pepper and arrange in skillet. Cook for 5 minutes until lightly brown on one side.

Turn the chicken and reduce heat to medium. Add the cherries, cinnamon and honey. Reduce heat to medium and cook, uncovered, for 5 minutes longer until chicken is cooked through and a thermometer inserted in the thickest part measures 160F. Transfer chicken to plate and continue cooking cherries until fruit is very soft and liquid coats the back of a spoon. Remove from heat and stir in butter.